Classic folded turkey omelet using leftover roasted turkey and savory seasoning.
Ingredients
- olive oil: 1 Tbsp
- unsalted butter: 2 tsp
- fresh shiitake mushroom: 1 Tbsp (chopped)
- shallot: 1 piece (chopped)
- salt: 0.25 tsp
- sage leaf: 1 piece (minced, fresh)
- red pepper flakes: 0.25 tsp (crushed)
- cooked turkey: 0.25 cup (shredded)
- dry vermouth: 1 tsp (optional)
- eggs, chilled: 2 piece
- pinch ground white pepper: 1 piece
- olive oil: 2 tsp
- crème fraiche: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
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Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
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Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
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Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate. RHull
